The very best shortbread cookies are just ... once the flour is added to avoid a tough cookie after baking. You’ll roll out the dough to 1/4-inch thickness and then stamp it out into two-inch ...

Refrigerate. Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy. Add the lemon juice, lemon zest, and vanilla extract, and beat until uniform.

You’ll roll out the dough to 1/4-inch thickness and then stamp it out into two-inch round cookies. After cutting out the rounds, move them to a parchment paper-lined baking sheet for chilling and then ...